Biotechnology for Improved Foods and Flavors

MLA

Gary R. Takeoka, et al. Biotechnology for Improved Foods and Flavors. American Chemical Society, 1996. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsebk&AN=2707416&authtype=sso&custid=ns315887.

APA

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, … Peter S. (1996). Biotechnology for Improved Foods and Flavors. American Chemical Society.

Chicago

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi, Daniel D. Jones, Alvin L. Young, John W. Finley, et al. 1996. Biotechnology for Improved Foods and Flavors. ACS Symposium Series. Washington, DC: American Chemical Society. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsebk&AN=2707416&authtype=sso&custid=ns315887.